Before you begin cooking, chop your veggies and grate the cheese. Set to the side for later use.

In a small 2 qt. pot, add stock (or water), potatoes and carrots. Cook about 15 minutes or until tender. Strain 3 cups of liquid into a small bowl. Set broth and veggies aside.

In a skillet, brown the ground beef; remove and allow to drain on a paper towel. Keep warm.

In the same skillet, add the oil and onion. Sauté over medium heat until onions are lightly browned. Stir in flour to make a roux (add a little more oil or flour if you need to get the consistency to that of an almost dry paste); brown lightly.

Gradually, add broth from the cooked veggies; whisk until you have the consistency of smooth gravy. Add more broth as needed. Reduce heat.

Stir in and melt cheeses and sour cream. Stir in Worcestershire sauce, ketchup and mustard.

Pour cheesy mixture into pot with remaining veggies, and extra stock if needed (add stock or water to get to a thin gravy consistency.) Keep warm.

To serve: in each bowl layer as follows: lots of lettuce, hamburger; then cover with soup. Top with tomatoes, bacon bits, a sprinkling of cheese, and a small dot of mustard.

Serve with a hearty slice of bread so you can clean the bowl! Makes 4-6 servings